Fried potatoes with meat. Fried potatoes with meat in a pan recipe

Recently, it has become very fashionable to talk about a healthy diet, and one of the popular opinions on this matter is a separate diet (due to the incompatibility of some products). For example, potatoes and meat are considered incompatible, and fried meat is probably considered poisonous. But, perhaps, “the devil is not as terrible as he is painted” and can you periodically allow yourself to indulge in such a dish?

Cut 400 grams of selected pork into large pieces (2-3 cm thick), then put them in a deep bowl so that it is more convenient to mix later. Sprinkle the meat with salt, about half a teaspoon, and a pinch of pepper. We rub 1 head of peeled onion on a coarse grater and send it to a container with pork. We also put 1.5 tablespoons of mayonnaise there. We mix all the ingredients, and then we begin to rub the spices and mayonnaise into the meat with our hands. After the contents of the container have reached a homogeneous state, cover it with a lid and leave to marinate at room temperature for 15 minutes, and then send it to the refrigerator for 2 hours.

While the pork is marinating, prepare the potatoes. 800-900g potatoes (about 7-8 medium-sized tubers), peeled and cut into strips. Pour vegetable oil into the pan so that the bottom closes, heat it up, and then spread the potatoes and cover the pan with a lid. After 5-7 minutes, put the pickled pork into the pan, mix, close the lid and continue frying. A few minutes later, salt and pepper the potatoes with meat. It is necessary to cook on medium heat, under a closed lid and stirring constantly. In this case, the dish will be well steamed and at the same time ruddy. Readiness is determined by taste, as soon as the meat and potatoes become soft, then it's time to turn off the stove and call the family to the table.

A very tasty dish - fried To prepare it, take 3-4 or drumsticks and soak them for 10-15 minutes in marinade - mayonnaise, salt, pepper and 2 cloves of grated garlic. Peel 5-6 potatoes and cut into half rings 3-4 mm thick. First, put the chicken in a pan with heated sunflower oil and cover with a lid, and after 5-7 minutes after it, place the potatoes in the free areas of the pan and add a little salt. It will be necessary to cook in the same conditions as described in the previous recipe - over medium heat and under a closed lid, stirring occasionally. You can also turn the chicken during cooking so that it is well fried. Although you can do without it, it will still be very appetizing.

A dish "with meat" does not have to be cooked as a whole. Potatoes can be fried separately, especially if you want to bring them to a crispy state. Meat too - chops, cutlets, meatballs, steak, etc. There are a lot of recipes.

Undoubtedly, crispy fried potatoes with the meat of any animal or bird will be unforgettably tasty. In order for the potatoes to turn out with a golden crust, you should follow a few simple rules:

It is necessary to fry potatoes in well-heated vegetable oil;

Salt should be a few minutes before readiness;

Cook over high heat without covering the pan with a lid.

Delicious pan-fried potatoes with pork and onions are a guarantee of a hearty and luxurious home-cooked dinner. For many, this dish is so familiar that it has already become “on duty” and frequent in the home menu.

A culinary technique called "frying" is the thermal processing of products, usually using heated fat, although it can be completely fat-free, for example, with infrared heating. The formation of a special crust on the surface of the fried products prevents leakage and loss of valuable internal "juice", especially in meat, which makes fried dishes very juicy. Usually, during frying in a pan, up to 10% fat is used in relation to the total mass of products.

Fried potatoes are a dish spread all over the world. Since the potato came to Europe from the New World, fried potatoes have gradually become almost an international dish. Potatoes for frying are cut in dozens of ways. You can find cutting into slices, slices, straws, sticks, or even just grated potatoes.

Fried potatoes absorb oil very actively, so it is usually advised to add it. We do not do this, an extra increase in the calorie content of the dish is useless. Fried potatoes are great with just a little oil.

In French cuisine, a variant of pan-fried potatoes, pomme de terre rissolee, is popular. It is considered "classic". In this variant, the potatoes are cut into "wedges" and cooked with vegetable oil in a saucepan or frying pan, often with the addition of onions and mushrooms, sometimes with bacon.

Our potatoes are cooked on a fairly high heat and without a lid. In order for the dish to be evenly fried and not burnt, it is necessary to mix all the ingredients quite often and intensively. In addition, we love to cook fried potatoes in fragrant sunflower oil with bacon and onions. And, of course, serve with homemade.

Fried Potato Recipe Step by Step

Ingredients (2 servings)

Potato 600 gr
Pork belly 250 gr
Onion 1 pc
Vegetable oil 3 art. l.
Salt, black pepper, savory Taste

Fried potatoes are a simple and very common dish. Not the largest potatoes are best suited for frying - it is convenient to cut them into identical slices that are easily fried. It so happened that at home we prefer to fry potatoes of a white or yellowish hue, while many people like “pink” varieties. A matter of taste, I would say.
Potatoes and onions for frying
When I was little, my grandmother in the village mostly cooked potatoes with lard. Frankly, I don’t really like this version of this dish, it’s very high-calorie and a little “hard” for the stomach, although tasty. I prefer to fry potatoes in vegetable oil, and, of course, with onions.
As a nice meaty bonus to potatoes fried in a pan, I suggest adding a little pork belly to the dish, not the fattest one. You can always buy in the supermarket or in the bazaar cold cuts of brisket with a low fat content.
Sliced pork belly
Peel potatoes. By the way, it's a very interesting activity. Wash under cold running water. Drain the water and allow excess water to drain from the peeled potatoes. Using a sharp knife, cut each potato into narrow wedges. Ideally, for frying, it is necessary to get pieces the size and shape of slices of a peeled medium-sized orange. By the way, many people prefer to fry potatoes in rather large pieces, and there are those who fry very finely chopped potatoes and even grated ones.
Place the chopped potatoes in a deep bowl. Sprinkle potatoes with salt, pepper with freshly ground black pepper. Add 1-2 pinches - very fragrant spice, excellent. Fried potatoes with savory
turns out fragrant and tasty. Thoroughly mix the potatoes with spices and leave until the pork is fried.
Peeled potatoes cut and mixed with spices
Heat vegetable oil in a deep frying pan. I remember that in the village they always used fragrant and fresh oil from sunflower seeds, the taste of which added a special charm to potatoes fried in a pan. Cut pork belly into strips and place in hot oil.
Cut pork belly into strips and place in hot oil
An important point: the potatoes are fried without a lid and on a fairly high heat, much higher than average. This is important because some ingredients in the dish may burn while others are still raw.
Considering that the brisket is not the fattest, there is very little pork fat added to the dish, it simply will not melt. Fry the pork until lightly browned, stirring occasionally.
Fry the pork until lightly browned, stirring occasionally.
When the brisket becomes slightly ruddy, add all the prepared and chopped potatoes with spices to it. Mix thoroughly with a wooden spatula so that the potato pieces are covered with vegetable oil. Fry potatoes and pork, stirring frequently with a spatula. It is necessary that, firstly, the potatoes are fried, not stewed, and, secondly, in no case burnt.
Add prepared potatoes with spices to the fried pork
Peel the onion and cut into large strips. It is important to "catch" the moment when you need to add the onion. Using the tip of a knife, periodically pierce the largest pieces of potatoes, and as soon as the knife is easy enough to pass through the potatoes, immediately add the onion. The degree of readiness of potatoes, as one friend says, "literally just a little more minutes." Let's just say that the onion will have time to fry in 5-6 minutes, at this time it is worth focusing on the readiness of the fried potatoes.
Add onion and fry until fully cooked
Continue to sauté the potatoes, pork, and onions, stirring frequently to keep the dish from burning and browning evenly. During frying, the potatoes change color, become ruddy, with traces of roasting. Onions fry quickly and, remarkably, become slightly sweet. This circumstance greatly improves the taste of the dish.
As soon as the onion is ready, the potatoes are also completely ready. The total frying time of all ingredients is more than 30 minutes, and then at will and to taste.
Potatoes are served extremely hot. When cooled, any fried potato loses its flavor and becomes tough and dry.

Fried potatoes with meat and onions, cooked in a pan, can be served as a main dish, around which the rest of the menu is formed. If this is an everyday lunch, dinner, or even a small holiday, you can do without a meat dish, although there is not much meat in the potatoes themselves.

The highlight of the recipe is a large amount of onions. During cooking, it is not fried, but caramelized, as it were, and, in addition to the pleasant appetizing aroma that the onion gives to the dish, the onion rings are very tasty in themselves.

Ingredients:

4-5 pieces of large potatoes.
2 large onions.
100-150 grams of moderately fatty pork.
vegetable oil, salt, bay leaf, pepper.
100 grams of hard cheese optional.

How to cook fried potatoes with meat:

If you have two frying pans and two free places on the stove, you can cook meat and potatoes in parallel. If not, we start cooking with meat. We cut it into thin slices, cutting off excess fat (thin fat layers can be left). In hot vegetable oil, fry these pieces of meat to a crust on both sides.

Cut the peeled potatoes into slices and dry them from water.

We spread the potatoes in a pan with the meat and fry until crusty, stirring several times so that as many potato slices as possible are fried, but do not bring to full readiness. Meanwhile, cut the peeled onion into medium-thick rings or half rings.

Lay the onion on top of the potatoes. Salt the contents of the pan, pepper, add one bay leaf (optional), cover with a lid and continue cooking over medium heat until the onions and potatoes are fully cooked. At the end of cooking, you can put grated cheese on top and cover the pan with a lid for a couple more minutes to melt the cheese. With cheese, the dish is even tastier and looks more festive.

A great option for a second course for lunch or a hearty dinner, especially when there is not enough meat, and besides, it is fatty. Crispy roasts turn out to be no less tasty than the meat itself, and due to the even distribution of small pieces of meat and roasts, it seems that there are many more of them, and the potatoes turn out to be much tastier. If you come across a piece of pork with such layers of fat that it is difficult to separate them from the meat, do not be discouraged - you can simply cut it into small thin strips, fry them well and fry the potatoes in the rendered fat. However, you should not abuse lard, because potatoes fried in pork fat turn out to be tasty, but heavy on the stomach. So, if there is not enough fat in the pan, just add sunflower oil.

To cook fried potatoes with meat (pork) and onions, you will need: 300 g of fatty pork, 1 kg of potatoes, 1 onion, sunflower oil (if necessary), salt and ground black pepper - to taste.

How to cook fried potatoes with meat (pork) and onions. Wash the meat and cut off the fat from it. Cut the fat into thin sticks, put it in a frying pan greased with vegetable oil, and fry it over medium heat, stirring occasionally so that the fat is rendered, and the pieces of fat are browned and turned into roasts. Cut the rest of the meat into small pieces and place in the pan. Fry it so that each piece of meat is properly seized and covered with a golden crust. Add finely chopped onion, stir and continue frying. Salt after 3-4 minutes.

In the meantime, wash and peel the potatoes, cut them into semi-circles 5-7 mm thick and put them in the pan with the meat. If there is not enough melted fat in the pan, add a little sunflower oil, mix well, cover and fry over low heat until the potatoes are soft. Salt and pepper to taste, just remember that you have already salted the meat. Remove the lid, toss the potatoes with the meat and onions, and fry them for a few more minutes on a higher heat so that a golden crust forms on the potatoes too.

Serve fried potatoes with pork with brown bread and pickles and tomatoes. A salad of crispy sauerkraut with onions seasoned with sunflower oil will also be very out of place.

Bon appetit!

When you need to feed your family quickly and tasty, this recipe will help you. Potatoes with meat are a win-win option, but meat takes a long time, and minced meat can be fried in almost 15-20 minutes. You can buy ready-made minced meat on the way home from work or transfer it from the freezer to the refrigerator in the morning, then it will just defrost by the time you arrive. Buy minced meat in trusted places, best of all in specialized butcher shops, and not in random stalls, then you will be sure of its quality. Depending on the composition, a certain amount of fat may be present in the minced meat, which will be rendered, and so that the minced meat does not turn out to be too greasy and retain juiciness, during the frying process, not sunflower oil, but a little hot water can be added to it. Minced meat should be salted immediately after putting it in the pan, again for juiciness. You can change the ratio of potatoes and meat to your taste, but 3:1 is enough for a tasty and satisfying dinner. Do not forget to serve pickles or a salad of fresh vegetables with minced potatoes.

To make fried potatoes with minced meat, you will need: 1.5 kg of potatoes, 500-600 g of any minced meat, 2 onions, sunflower oil, salt and ground black pepper - to taste.

How to cook fried potatoes with minced meat. Peeled potatoes cut into small slices and put in a pan with well-heated sunflower oil. Toss to coat each potato slice with oil and fry over medium heat. Cut the onion into half rings and mix with potatoes 10-15 minutes after the start of frying. The frying time depends on the type of potato. You need to salt the potatoes at the end so that they do not fall apart.

In another frying pan, heat a little sunflower oil and put the minced meat in it. It takes 15-20 minutes to fry the minced meat, but in the process of frying it must be constantly broken and mixed with a spatula so that lumps do not form. Salt and pepper the minced meat to taste, if desired, you can add your favorite seasonings (coriander, rosemary, ground allspice, etc.). If necessary, add a little sunflower oil, or you can add water so that the stuffing does not turn out too dry.

When the minced meat and potatoes are almost ready, cover the potatoes with an even layer of minced meat, cover and hold for another 5-6 minutes on low heat, then stir and serve.

Bon appetit!

Potatoes have always been the best side dish for the liver, but they were usually cooked separately. We will try to fry everything together so that the ingredients are properly saturated with the tastes and aromas of each other. These fried potatoes with liver can be prepared very quickly, especially if you choose potatoes that are quickly boiled soft. We remind you that you need to salt the dish at the end: the liver - because it becomes harder from salt, potatoes - because it can fall apart. In the recipe, among the seasonings, a mixture of “5 peppers” is indicated, but if you are going to feed a child with this dish, then let the adults themselves flavor the potatoes with the liver with a mixture of peppers in their plate.

To make fried potatoes with liver, you will need: 1 kg potatoes, 300 g chicken liver, 2 onions, 2 garlic cloves, 2 tbsp. sour cream, 1 bunch of parsley, sunflower oil, salt and a mixture of "5 peppers" - to taste.

How to cook fried potatoes with liver. Prepare all the ingredients: peel the potatoes, onions and garlic; wash the liver and clean from the films. Next, chop everything: potatoes - medium cubes, onions - small, garlic and parsley finely chop, and the liver - into small pieces. Fry the onion in hot vegetable oil until golden brown, add the liver, stir and fry for about 5 minutes so that it seizes and changes color. Then put potato cubes to the liver, cover and simmer for 20 minutes over low heat. At the end of cooking, add finely chopped garlic and parsley, sour cream, salt to taste, mix and cook for another 5 minutes. Serve hot immediately.

Bon appetit!

Very often, when there is not enough time, we simply take out the potatoes or pasta left over from yesterday from the refrigerator, quickly heat them up and pour them with an egg. It turns out quite satisfying, but not too tasty. And what if you introduce one more ingredient - chicken and cook an excellent second or a delicious and satisfying dinner from these simple ingredients! Believe me, you will get a wonderful dish that everyone will definitely like. Thanks to eggs, such fried potatoes with chicken will turn out to be more tender and beautiful. It is best to use chicken breast fillet, but you can take other parts of the chicken, as long as it is the pulp. Chicken breast fillet, as you know, consists of two halves. In our recipe, we will take one half, but if there are more eaters, you can proportionally increase the amount of each ingredient.

To make Chicken and Egg Fried Potatoes, you will need: half chicken breast fillet (200-250 g), 600-700 g potatoes, 4 eggs, 1-2 tbsp. sour cream (optional), sunflower oil, salt to taste, herbs to taste.

How to cook fried potatoes with chicken and egg. Wash the chicken breast, wash the potatoes, peel and cut into strips or bars. Cut the chicken into small pieces or like beef stroganoff, that is, into long stripes (across the fibers) - it will turn out more interesting. In heated sunflower oil, fry the chicken over a fairly high heat, stirring until it becomes golden brown, then salt, reduce heat, cover and fry over low heat for about 10 minutes. After that, put the chopped potatoes, dried on a kitchen towel, mix and fry all together until almost done. At the very end, add salt to taste, increase the heat to medium and remove the lid so that the potatoes are browned.

While the potatoes and chicken are fried, beat the eggs in a bowl, lightly salt them and, if desired, add sour cream - then you will get potatoes, as it were, with a tender omelet, but it will also be delicious just with eggs. Pour the eggs over the prepared potatoes with chicken and mix quickly so that they are evenly distributed, cover with a lid and turn off the heat after 1 minute. Let the dish stand for a few minutes and serve, sprinkled with chopped herbs.

Bon appetit!

An ideal fried potato should certainly be with a ruddy crispy crust, and soft and juicy inside. Usually we fry it in sunflower oil, less often in olive oil, and in the old days we fried potatoes mainly in lard - it turned out both tasty and satisfying. True, let's not forget that our ancestors were engaged in physical labor, which means that they needed strength and calories, but we strive to get rid of these calories in every possible way. In addition, many believe that potatoes fried in lard are too heavy for the stomach, and this is, in general, true. Fried potatoes with bacon is a nightmare for any nutritionist, and, of course, you can’t abuse it. But what if you really want to? In the end, you can treat yourself at least occasionally to this delicious, albeit too nutritious dish! Then a little advice to you: take lard with streaks of meat, it will turn out even tastier.

To make fried potatoes with lard, you will need: 200 g lard, 6-7 medium-sized potatoes, salt to taste, 1-2 cloves of garlic - optional.

How to cook fried potatoes with lard. Wash the lard, remove the skin from it, if any, and cut into thin sticks. Place the lard in a dry frying pan and fry it over medium-high heat, stirring so that it is fried evenly on all sides. It is better to take a frying pan large enough so that the pieces of fat are located in one layer. When the fat starts to melt out of the fat, reduce the heat. Fat must be brought to a state of vyzharok, fried to a crisp. If there is a lot of fat melted, pour a part of it with a tablespoon into a cup, and then, if necessary, add it during the process of frying the potatoes.

In the meantime, peel the potatoes and cut them into slices, circles, bars, - in general, to your taste, and put in a pan with pork roasts. Mix well and continue frying everything together, turning the potatoes from time to time so that they turn brown. At the very end of frying, salt the potatoes and, if desired, sprinkle them with garlic, passed through a garlic press, mix again, cover and turn off the heat. Thanks to garlic, potatoes with lard acquire a simply amazing flavor! After it has been infused for about 5 minutes, arrange the fried potatoes with lard on plates, sprinkle with herbs if desired and do not forget pickles or sauerkraut - they are ideal here.

Bon appetit!

You can ask a perfectly reasonable question: if we have a selection of recipes for fried potatoes with meat, then what does the fish have to do with it? The logic here is simple: fried potatoes are a side dish, and what this side dish is served with does not really matter. However, in our recipe, the potatoes will turn out to be completely special, because we will fry them after the fish, in the same pan, and it will be saturated with a wonderful fishy spirit and taste and will turn out a hundred times tastier. In addition, the potatoes will look simply incomparable from the outside, because after frying the fish in the pan there is always a little flour left, which will give the potatoes an appetizing fried look.

What fish to take? Yes, any, best of all, of course, caught with your own hands, but always fresh. Even small fish with fried potatoes is very tasty. In general, we fry what God sent, but it will be carp, crucian carp or silver carp, it doesn’t matter. The recipe indicates only the composition, not the weight of the ingredients - this is already up to your taste.

To cook fried potatoes with fish in a pan, you will need: fish, potatoes, 1-2 onions, sunflower oil, salt, ground black pepper, flour.

How to cook fried potatoes with fish in a pan. Clean the fish, gut it, rinse well under running water and prepare for frying. If the fish is large, cut it into pieces, if it is small, just make transverse cuts on the carcass so that it is better fried. On a flat plate, mix the flour with salt and ground black pepper, but do not overdo it. Heat the sunflower oil well in a large frying pan, roll the fish on both sides in the flour mixture and place in the frying pan. Fry on both sides until golden brown. Put the finished fish on a plate.

In the meantime, peel the potatoes and cut as you like: circles, slices, bars, straws. As soon as you remove the fish from the pan, immediately add the potatoes and immediately stir them so that they are evenly covered with oil and flour residues. If necessary, add a little sunflower oil and fry the potatoes until tender, turning occasionally. In the middle of frying, sprinkle with onions, cut into half rings, and mix. Salt at the very end. Put the fish on the finished potato, cover with a lid, reduce the heat to a minimum and keep the pan on the fire for another 5 minutes. Then serve immediately.

Bon appetit!

We also offer to cook potatoes in bacon according to the video recipe.

Video recipe Potatoes in bacon

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Fried potatoes with meat do not lose their appeal, being a hearty and tasty option for lunch or dinner, as they go well with both fresh salads and winter preparations. There are many cooking methods, each of which will give its own unique taste and aroma to everyone's favorite dish.

In order to save time and get a brighter taste of all the components in this recipe, it is recommended to use two pans.

300 grams of pork fillet or tenderloin;
600 grams of potatoes;
two or three bulbs;
sunflower oil, salt, pepper.

Cooking

Fry the meat cut into strips until golden brown, add the onion in half rings, fry for a few more minutes over low heat. In parallel, the potatoes cut into thin strips are fried in a second frying pan. Combine the meat and potatoes in one pan, sprinkle with pepper and salt to taste, cover and keep on fire for about three more minutes.

Fried potatoes prepared in this way go well with fresh vegetable salads, sauerkraut, as well as pickled tomatoes or cucumbers.

You can refresh the classic recipe if you add mushrooms there. You can take any mushrooms: champignons, mushrooms, chanterelles, etc.

List of required ingredients:

meat - 300 grams;
medium bulb;
potatoes - 400 grams;
mushrooms - 300 grams;
vegetable oil - 20 grams;
favorite spices to taste.

Fried potatoes with mushrooms and meat are prepared in several stages:

The meat is cut into small cubes - no more than one centimeter, fried in a small amount of oil for about five minutes.
Mushrooms are washed, get rid of excess moisture, added to the meat. Roast for a few more minutes.
The onion is crushed, joins the meat and mushrooms.
Peeled and washed potatoes are cut into cubes and sent to fry meat and mushrooms. Cover the pan with a lid until the potatoes are soft.
Lastly, selected spices and salt to taste are added to the dish, then everything is lightly fried over high heat.

When using forest mushrooms, they should be boiled in advance, but if frozen mushrooms are taken, then it is not necessary to thaw them first.

The slow cooker not only saves a lot of time, eliminating the hour of standing at the stove, but also helps to achieve the unique taste of dishes cooked in the Russian stove.

We will need:

pork fillet - five hundred grams;
potatoes - 1 kilogram;
one medium bulb;
carrots - 1 pc;
tomato paste - 80 grams;
two or three cloves of garlic;
salt, favorite seasonings, bay leaf, herbs - to taste.

Initially, you should prepare the meat and vegetables:

rinse the pork and cut into cubes;
peel the potatoes, cut into cubes or straws;
peel and chop onion, garlic;
Grate pre-peeled carrots.

Next, meat is laid out at the bottom of the bowl, which is covered with chopped vegetables. Next, the paste and selected spices are added, after which everything is thoroughly mixed until the ingredients acquire a pinkish tint. Then the multicooker is brought into the "Stew" mode, if there is a product selection function, turn on the "Meat" mode. The cooking time is adjustable up to one hour, but after turning off the program, do not rush to open the lid - the roast will taste better if it is allowed to sweat for another 15-20 minutes. It is recommended to serve the dish with herbs, rye bread and milk.

A simple recipe for cooking in a slow cooker

Potatoes prepared according to this recipe will be an excellent option for a full dinner for the whole family in a short time.

Ingredients:

600 grams of pork;
1 kg of potatoes;
1 onion;
1 carrot;
Bay leaf;
sunflower oil.

Cooking method

The cooking process is as simple as possible, does not take much time and takes place in stages:

Peel onions and carrots, cut them in any convenient way and fry for several minutes in a small amount of oil in the "frying" mode.
In the meantime, peel the potatoes, rinse, cut into slices and add to the already fried vegetables.
Send meat, bay leaf and salt to taste there.
Fill everything with water. The amount of water is adjusted depending on whether gravy is needed in the finished dish.
Turn on the multicooker for 20 minutes in the "Extinguishing" mode.

Arrange the finished dish on plates, decorate with herbs and sour cream. Serve hot.

Meat in French with potatoes in a slow cooker

Your favorite dish cooked in a slow cooker acquires a unique unique taste and aroma with minimal cooking time.

For the recipe you will need:

pork fillet - 500 g;
large potatoes - three pieces;
large tomato - two pieces;
onions - two pieces;
cheese - 50 g;
sour cream or mayonnaise - 100 ml;
garlic - two cloves;
salt, pepper to taste;
vegetable oil - 30 ml.

How to cook french fries with meat:

Before cooking, the pork must be washed with cold water, cut into thin slices and carefully beat off. Then pour oil into the bottom of the multicooker bowl and place the prepared meat there, which then salt and pepper.
Pre-prepared onions and carrots cut into rings and put on the meat: first onions, then potatoes. Lubricate with sour cream (mayonnaise), salt again, sprinkle with chopped garlic. Close the lid by setting the “Baking” mode for forty minutes.
Fifteen minutes before the deadline, you need to open the lid, put sliced tomatoes on top of the potatoes and sprinkle with grated cheese. Close the lid before the end of the cooking time.

It is better to serve the meat in a wide plate, garnished with sprigs of dill or parsley.

Fried potatoes with meat. Fried potatoes with meat in a pan recipe